Easy Cinnamon Rolls (from scratch)

These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl!

This cinnamon roll recipe makes classic, home-style cinnamon rolls. They’re fluffy, soft, and topped with vanilla glaze. It’s taken me some time to develop quick cinnamon rolls that maintain all the flavor of traditional overnight cinnamon rolls. I have the winner for you right here and I baked two batches just to be sure. 😉

My BEST ever Cinnamon Rolls - totally from scratch, great beginner recipe! Recipe on sallysbakingaddiction.com

Yeast Beginners Rejoice!

Do you love homemade cinnamon rolls, but are nervous to bake with yeast? Join the club. I was too! But this recipe changed everything for me. They’re perfect for anyone who wants to learn how to bake with yeast. Unlike overnight cinnamon rolls that require hours of rise time, plus a 2nd rise time after the rolls are shaped, this easy cinnamon rolls recipe only requires 1 rise.

Here’s my #1 tip: I recommend using a strong and dependable yeast. Red Star Platinum Yeast is an instant yeast, which cuts down on rise time. Its careful formula strengthens your dough and makes working with yeast simple. And simple is always good, right?

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

My BEST ever Cinnamon Rolls - totally from scratch, great beginner recipe! Recipe on sallysbakingaddiction.com

How to Make Easy Cinnamon Rolls from Scratch

Bakery style goodness for beginners!

  1. Make the dough: The ingredients are pretty standard: flour, sugar, salt, yeast, water, milk, butter, and 1 egg. Heat the butter, milk, and water together. Next, stir the butter mixture into the dry ingredients, then add the egg. At this point, your dough is ready to knead!
  2. Knead the dough: You can use your mixer or hands to knead the dough. Want to learn more about the process of kneading? I study this helpful guide often. When you’re finished kneading, cover the dough and let it rest for a few minutes so the gluten settles. During this time, get your filling ingredients ready: butter, cinnamon, and sugar.
  3. Shape the cinnamon rolls: Roll the dough out into a 14×8 inch rectangle. Spread the butter on top, then sprinkle with cinnamon and sugar. You can use regular white granulated sugar or brown sugar in the filling. Tightly roll up the dough and cut into 11-12 pieces. Place in a greased round pan and get ready to rise.
  4. Rise: Let the shaped rolls rise for 60-90 minutes. Remember, this is the only rise time for the rolls.
  5. Bake: After the cinnamon rolls are nice and puffy, bake until golden brown.

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

The TRICK to Easy Cinnamon Rolls

Let the dough rise in your oven!

Here’s what I do: I heat the oven to 150°F (66°C). Turn the oven off. Cover the rolls and place them inside. Leave the oven door cracked open for about 30 minutes, then shut it closed. There, that’s it!

Easy cinnamon rolls recipe

After baking, the rolls are ready for a finishing touch. You can serve with vanilla icing or salted caramel, but I love drenching these easy cinnamon rolls in coffee icing. Simply mix 1 cup of confectioners’ sugar with 2 Tablespoons of strong coffee.

These cinnamon rolls are completely irresistible and they take half the time. If you’re looking for that perfect cinnamon roll recipe, this is the winner.

More Shortcut Homemade Recipes

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Easy Cinnamon Rolls (from scratch)

  • Author: Sally
  • Prep Time: 1 hour, 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours, 5 minutes
  • Yield: 11-12 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise. Top with vanilla icing or my favorite coffee icing below.



  • 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 2 and 1/4 teaspoons Red Star Platinum Yeast or any instant yeast (1 packet)
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) water
  • 3 Tablespoons unsalted butter
  • 1 large egg


  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1 Tablespoon ground cinnamon
  • 1/4 cup (50g) granulated sugar or packed light or dark brown sugar


  • 1 cup (120g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 23 Tablespoons (30-45ml) strong brewed coffee or milk


  1. Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
  2. Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
  3. On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes.
  4. Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.
  5. Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this step!
  6. Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
  7. Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls.
  8. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.


  1. Make Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.
  2. Freezing Instructions: Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.
  3. Yeast: I highly recommend instant yeast. If you only have active dry yeast, you can use that instead. Active dry and instant yeast can be used interchangeably in recipes (1:1). Active dry yeast has a moderate rate of rising and instant dry yeast has a faster rate of rising; active dry yeast will create a slower rise time.
  4. Milk: Whole milk is ideal for this dough. If needed, you can substitute nondairy milk.
  5. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
If you're new to working with yeast, these soft and fluffy homemade cinnamon rolls are a perfect place to start! Click through for the recipe.
If you're new to working with yeast, these soft and fluffy homemade cinnamon rolls are a perfect place to start! Click through for the recipe.


  1. These came out exactly as pictured. The only thing i’d change is ill double the cinn filling. I like a lot of it. The kids loved them. Very easy.

  2. Omg sally!
    I made your cinnamon rolls yesterday, their taste was amazing!
    I’m planning to bake them for my nephews and nieces next week!

    1. That’s great, Elaf! Enjoy them the second time around 🙂

  3. How much do i love this recipe? I did it THREE times in one week! My husband kept asking me to bake it! I am new with yeast, and yet this is one easy and delish recipe. So THANK YOU! Am an avid fan now 😉

    1. 3 times in 1 week? That’s amazing for cinnamon rolls, Cons! Thanks so much, glad you like them!

  4. Made these for my DH and my two boys and they loved them!! Super easy to make and came out perfect!! Thanks for the recipe!!

  5. Made these 2 days ago and this morning my son helped me make another batch and added raisins, they will be rising while we’re at church, can’t wait till we get back and turn the oven on. Thank you .

    1. I love adding raisins to the batch. So glad you love them, Lourdes!

  6. I made the cinnamon rolls today and they were DELICIOUS! I loved your easy explained directions. The batch I made ended up being 20 rolls 😀

  7. first try .. and turn really good..my husband love it.. it is soo easy to make.. and I just knead it by hand like the instruction.. the dough rise very well.. thank you for sharing this recipes..

  8. Just made up the dough!!!! Been on a diet for one week and couldn’t stand it, I’m going to let my husband taste test!!!!! LoL!!!

    1. Hi Jenine! So glad you made these. I hope you get to taste one too!

  9. Sally, thanks for adding four inches to my waistline by just looking at these 😀
    And for the joy I felt when I ate them they were absolutely wonderful!!!!!

    1. I’m glad you enjoyed them Rachel!

  10. I have never worked with yeast before so I was pleasantly surprised when these turned out so good! Thanks for such wonderful instructions, Sally! 🙂

  11. Those are too perfect! They just got out of the oven and they are delicious! One of the best things I ever put in my mouth! Best recipe ever! Thank you!

  12. Update: Brought these in to my class today, and before I even had a bite people were already coming back for seconds and thirds! Eventually, I did have a bite and it was out of this world!!!! Thank you, Sally!

  13. Katrina Kirk says:

    OMIGOD these are amazing!!!! I made them this morning so yum!! Thanks Sally

  14. Hi Sally! I am wanting to know…what kind of rolling pin do you use? Wooden, silicone ect? Thank you! Going to be trying my first time using yeast by making your cinnamon rolls. Can’t wait to try they look yummy!

  15. These worked great! Everyone loved them. I made them a second time adding mixed dried fruit to the dough and that was good too, but with the icing it was possibly just a little sweet for breakfast (if that’s possible). Next time I might just try finishing them with a thin jam glaze or some sifted icing sugar.

  16. I just tried these today but with a different glaze.They were AHMAZING <3 verry soft and tasty <3 My frst try ever at cinnamon rolls and it was a success <3

  17. thank you for the recipe. I use my bread machine and use the dough cycle. Then I put it in a bowl to rise again then shape into rolls / cinnamon rolls and rise again.Then I bake Thanks

  18. My 14 and 7 year old sons help me in making this last night. We leave it overnight to rise and bake it today as our breakfast! It’s my first time to make rolls and it seems i’m a pro i just followed your instructions! Thanks Sally can’t wait to try your other recipes! =)

    1. My favorite thing about this recipe? It’s so easy and makes you feel like a master in the kitchen. 🙂 So happy you tried these out!

  19. This recipe is absolutely amazing!! I made these yesterday as my first attempt of ever making cinnamon rolls and they came out perfect!!

  20. oh thanks Sally you give me the best way to make cinnamon-rolls!!! 😉

    and they are so yummy to!

    i love you

  21. My first attempt is in the oven now, not a glaze maker but will give it a try, however I did incorporate walnut oil (with raisins and walnuts), smells pretty good in the kitchen right now,thanks. Maybe fried apples…

  22. I printed your recipe and made it on Sunday and the cinnamon rolls were awesome! they are perfect! This recipe is a keeper!

  23. I made these a couple weeks ago, and they were delicious! I think I over-baked them just a titch, though I followed the directions, but they still tasted great. 🙂 Thanks for the recipe!

  24. Christmas breakfast here I come! Thanks so much for including the overnight option. I can make these on Christmas Eve then bake them fresh on Christmas morning. So excited! 🙂

  25. I can’t believe how long I avoided making my first kneaded yeast bread! Finally broke down and made one I found online last weekend, decades later than necessary! When it came to kneading–the part that put me off so many years–it was immediately obvious that I had either done it (a LOT) in a previous life, 🙂 or it’s just an ingrained human skill. I even had an automatic, rythmic technique, and knew how to sprinkle more flour as I went to get the right texture, etc. Reason for writing this is I see how many others have also put off this lovely experience. FEAR NOT! Jump in.

    My first batch of your lovely cinnamon rolls are rising in the warm oven. Thanks so much for this EASY recipe. Hubby is circling, wondering if they are ever going to be baked.

    1. That is wonderful to hear! Yes, these rolls are so easy. Those who fear yeast: fear not! Thanks so much for reporting back. I know you’ll love them!

  26. These were great! Made them for my housemates and they loved them! I used brown sugar and white sugar in the filling, cuz I love brown sugar so much!
    Thanks for the awesome recipe!

  27. I printed this recipe out May 11th and I just got around to making them! They are SO GOOD! Thank you for another great recipe! It was definitely worth the wait!

    1. Well worth the wait indeed. Happy you love them!

  28. Happy Thanksgiving, Sally!

    I prepared them last night and made them for thanksgiving breakfast and they were a huge hit! It is so much more satisfying when it is all homemade! Thank you!

  29. Hey Sally!

    So I substituted a gluten-free flour mix instead of the all purpose wheat flour and the cinnamon rolls have turned out beautifully! They aren’t quite as fluffy, but you can’t really expect the gluten free mix to be super fluffy anyway. But this is a great recipe. Props to your for finally finding such a good one!

  30. I made these for Thanksgiving morning breakfast and they were FABULOUS!!! I’m quite impressed with my first attempt at cinnamon rolls- I shall never make store bought rolls again! I cannot believe how beautiful they were and they tasted amazing! My 3 year old ate most of them and she is typically my most picky. Thank you for a great recipe that will be used often! (I think I’m going to make another batch tonight!)

    1. That’s fantastic, Melisa. I’m so glad you found this recipe approachable AND delicious. It’s a great recipe for beginners!

      1. I have my 2nd batch in the oven right now! My 3 year old keeps asking if they are done yet. 🙂

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally